Chinese Egg Rolls

Name: Chinese Egg Rolls
Total time: P1H
Yield: 18
Cuisine: Asian
Ingredients: carrots; napa cabbage leaves; bok choy; mung bean sprouts; onions; garlic cloves; bamboo shoots; water chestnuts; pork; shrimp; beef; wine; soy sauce, tamari; sesame oil; egg roll skins; vegetable oil; eggs

Submitted by uclastu

Add an authentic Chinese dish to your cookbook with this scrumptious recipe that’s easy to follow.

YIELD

18 servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

CUP CARROTS
chopped

EACH NAPA CABBAGE LEAVES
chopped and ends removed *

STALKS BOK CHOY
chopped *

CUPS MUNG BEAN SPROUTS
fresh

MEDIUM ONIONS
chopped

EACH GARLIC CLOVES
minced

CUP BAMBOO SHOOTS
chopped

CUP WATER CHESTNUTS
chopped *

POUND PORK
cooked, ground

POUND SHRIMP
small sized or chopped

POUND BEEF
cooked, ground

CUP WINE
Chinese cooking style *

CUP SOY SAUCE, TAMARI

TABLESPOONS SESAME OIL

PK EGG ROLL SKINS
or wrappers *

X VEGETABLE OIL
for frying *

EACH EGGS
beaten

Directions

Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325℉ (160℃).

To roll, place about 3 tablespoons filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.

Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.

Makes 18 egg rolls.